Satay-Inspired Tofu Bowls

Name: Satay-Inspired Tofu Bowls with Snow Peas and Crunchy Red Cabbage Slaw
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 1 unit(s) Tofu; ¾ cup Jasmine Rice; 113 g Red Cabbage, shredded; 113 g Snow Peas; 28 g Peanuts, chopped; 4 tbsp Ginger Sauce; 1 tbsp Seasoned Rice Vinegar; 1 unit(s) Peanut Butter; ½ tbsp Soy Sauce; ¼ tsp Salt*; 0.13 tsp Pepper*; 2.5 tbsp Oil*

with Snow Peas and Crunchy Red Cabbage Slaw

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The key to any tofu dish is a bold sauce. Peanut butter, ginger sauce, rice vinegar and soy unite to create a rich and flavourful satay-style peanut sauce that takes this tofu and veggie bowl to the next level.

Tags:

Veggie

•Quick

Allergens:

Soja

•Jordnødder

•Hvede

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time6 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Tofu

¾ cup

Jasmine Rice

113 g

Red Cabbage, shredded

113 g

Snow Peas

28 g

Peanuts, chopped

4 tbsp

Ginger Sauce

1 tbsp

Seasoned Rice Vinegar

1 unit(s)

Peanut Butter

½ tbsp

Soy Sauce

Not included in your delivery

¼ tsp

Salt*

0.13 tsp

Pepper*

2.5 tbsp

Oil*

Nutrition Values

Calories830 kcal

Fat39 g

Saturated Fat6 g

Carbohydrate92 g

Sugar16 g

Dietary Fiber5 g

Protein28 g

Sodium1140 mg

Potassium500 mg

Calcium650 mg

Iron6.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Baking Sheet

•Whisk

•Medium Bowl

•Small Bowl

•Large Non-Stick Pan

Cooking Steps

Before starting, preheat broiler to high.
Wash and dry all produce.
To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
Remove from heat. Set aside, still covered.

Pat tofu dry with paper towels, then cut into 1-inch cubes.
On an unlined baking sheet, toss tofu with 1 1/2 tbsp (3 tbsp) oil. Season with salt and pepper.
Broil in the middle of the oven for 9-11 min, stirring halfway through cooking, until golden.

Meanwhile, to a medium bowl, add cabbage, then season with salt. Using your hands, massage cabbage for 1 min, until slightly tender.
In a small bowl, whisk together half the vinegar, 1 tbsp (2 tbsp) ginger sauce and 1/2 tbsp (1 tbsp) oil.
Drizzle dressing on cabbage, then toss to combine. Set aside.

Heat a large non-stick pan over medium-high.
While the pan heats, trim snow peas.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then snow peas. Cook for 4-5 min, stirring often, until tender-crisp. Season with salt and pepper.
Remove from heat.
Transfer to a plate.

When tofu is almost done broiling, reheat the same pan over medium-low.
While the pan heats, to another medium bowl, add peanut butter, soy sauce, remaining vinegar, remaining ginger sauce and 1/3 cup (2/3 cup) hot water, then whisk to combine.
When the pan is hot, add prepared sauce.
Cook for 30 sec-1 min, stirring often, until sauce thickens slightly. (TIP: For a lighter sauce, add 1-2 tbsp of water at a time, until desired consistency is reached.)
Remove from heat. Add tofu, then stir to coat.